Name: Vegan Cilantro Lime Noodles Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 1 cup raw cashews, soaked or boiled if not using a high-speed blender; ½ cup packed fresh cilantro (about a small handful); ¾ cup water; 2 cloves garlic; 1 lime, zested and juiced; ½ teaspoon salt; ¼ teaspoon black pepper; 2 packages Tofu Shirataki Spaghetti Shaped Noodles (or substitute thin rice noodles)

Jump to Recipe· 4.8 from 27 reviews

If you’re on the hunt for a fresh, zesty dish that’s both creamy and ultra-simple to whip up, you’re going to love this Vegan Cilantro Lime Noodles Recipe. It’s one of those meals that feels indulgent but is actually packed with wholesome ingredients and zero dairy. I first stumbled upon it when I needed a quick dinner after a hectic day, and now I make it all the time—trust me, once you try it, you’ll be hooked!

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Why This Recipe Works

Creamy Cashew Base: The soaked cashews blend into a silky sauce that feels rich without any dairy.
Bright Cilantro Lime Flavor: Fresh cilantro and zesty lime juice give the noodles a refreshing kick every time.
Quick & Easy Preparation: From start to finish, it takes about 15 minutes; perfect for busy weeknights.
Low-Calorie & Gluten-Free Options: Using shirataki or thin rice noodles keeps it light and suitable for various diets.

Vegan Cilantro Lime Noodles, vegan noodle recipes, dairy-free cilantro lime pasta, quick vegan dinner ideas, healthy vegan noodle dishes - Inside a shiny silver pot placed on a white marbled surface, there is a mass of noodles covered in a thick, light green sauce. The sauce is creamy and clings to the noodles, giving them a smooth texture. A silver tong is partially dipped into the noodles on the right side of the pot, with a bit of sauce stuck on the tong. The noodles have a slightly twisted shape and fill most of the pot inside. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Vegan Cilantro Lime Noodles Recipe shines because each ingredient plays double duty: flavor and texture that make every bite delightful. Plus, many of these ingredients are easy to find, and I’ll give you tips to choose the best.

Vegan Cilantro Lime Noodles, vegan noodle recipes, dairy-free cilantro lime pasta, quick vegan dinner ideas, healthy vegan noodle dishes - Flat lay of raw cashews in a small pile, a small handful of bright green cilantro sprigs, two whole uncracked garlic cloves, a whole fresh lime with one half cut to show the juicy interior and scattered lime zest, a small white ceramic bowl filled with clear water, a small white ceramic bowl containing coarse salt, a small white ceramic bowl with cracked black peppercorns, and a neat bundle of tofu shirataki spaghetti shaped noodles, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Raw Cashews: Soaking or boiling softens them so your blender can create an ultra-smooth, creamy sauce that mimics dairy beautifully.
Cilantro: Use fresh and fragrant – the herb’s vibrant notes are what make this dish pop.
Water: Blends with cashews to achieve the perfect sauce consistency without heaviness.
Garlic: Adds a subtle savory depth that balances the lime’s acidity.
Lime (Zest and Juice): Essential for bright, tangy flavor; fresh limes make a huge difference here.
Salt & Black Pepper: Seasoning is key—don’t skip this to let all the flavors shine.
Tofu Shirataki Spaghetti Noodles: They’re low-calorie, firm enough to hold sauce well, and keep this dish light; you can sub thin rice noodles if preferred.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Vegan Cilantro Lime Noodles Recipe is how easily you can make it your own. I often play with the ingredients depending on what’s in my fridge or my craving at the moment.

Add Protein: I sometimes toss in grilled tofu or chickpeas to turn it into a more filling meal—adds great texture and boosts the protein.
Extra Heat: Feeling spicy? A pinch of red chili flakes or a few drops of hot sauce take these noodles to another level.
Herb Swaps: If cilantro isn’t your thing (I know, controversial!), fresh basil or parsley can be fun substitutes.
Nut-Free Variation: Use sunflower seeds soaked overnight instead of cashews for a nut-free creamy sauce.

Step-by-Step: How I Make Vegan Cilantro Lime Noodles Recipe

Step 1: Prepare Your Cashew-Cilantro Lime Sauce

Start by adding soaked (or boiled) cashews, washed cilantro, water, garlic cloves, lime zest, freshly squeezed lime juice, salt, and black pepper into your blender. Blend until the sauce is luxuriously smooth and creamy—no one should guess this is dairy-free! If your blender isn’t super powerful, soaking the cashews for at least six hours or boiling them for 10–15 minutes makes a big difference in getting that creamy texture.

Step 2: Cook the Noodles

The Tofu Shirataki noodles need a quick rinse and a few minutes to cook according to package instructions—usually just a boil or rinse in hot water. This helps avoid their natural odor. Drain well and return them to the pot. Pro tip: tossing them dry in a hot pan for a minute or two helps any residual moisture evaporate, preventing your final dish from getting watery.

Step 3: Combine and Heat

Pour the creamy cilantro lime sauce over your noodles, then toss gently to coat every strand. Turn the heat on low and let everything warm together for 1–2 minutes, stirring occasionally. This step thickens the sauce slightly and melds all the flavors. When the sauce clings to the noodles perfectly, you’re ready to dive in!

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Pro Tips for Making Vegan Cilantro Lime Noodles Recipe

Soak Your Cashews Well: If you don’t have a high-speed blender, soaking or boiling cashews is non-negotiable to get that creamy, smooth sauce.
Rinse Shirataki Noodles Thoroughly: This step helps neutralize their natural scent and improves their texture dramatically.
Add Lime Juice Last: I add the juice fresh into the blender and then taste after mixing with noodles; sometimes a little extra brightens it up.
Don’t Overheat: Keep the warming step brief to avoid breaking the sauce consistency or overcooking the noodles.

How to Serve Vegan Cilantro Lime Noodles Recipe

Vegan Cilantro Lime Noodles, vegan noodle recipes, dairy-free cilantro lime pasta, quick vegan dinner ideas, healthy vegan noodle dishes - This image shows a white bowl filled with creamy green noodles, with about two layers of noodles visible, all coated evenly in a thick, smooth green sauce. On top of the noodles, there is a single thin slice of lime placed near the center, with bits of black pepper sprinkled across the noodles. Next to the lime slice, a small bunch of fresh green cilantro leaves rests gently. A silver fork is placed on the right edge of the bowl, partly inserted into the noodles. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these noodles with an extra handful of fresh cilantro leaves and a sprinkle of toasted sesame seeds for crunch. Sometimes I add thinly sliced scallions or even a light drizzle of chili oil if I’m feeling adventurous. These garnishes add visual appeal and elevate the dish beyond everyday.

Side Dishes

Pairing these noodles with a simple cucumber salad or roasted veggies makes for a well-rounded vegan meal. I also like serving it alongside crispy tofu bites or a flavorful bean salad for added texture and protein.

Creative Ways to Present

For dinner parties, I serve these noodles in individual bowls with lime wedges on the side so guests can add extra zing. You can also swirl the sauce in a spiral on a plate then nestle noodles in the center for a restaurant-worthy look—trust me, people are impressed!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Vegan Cilantro Lime Noodles covered in an airtight container in the fridge for up to three days. Because the sauce thickens when chilled, I add a splash of water and stir before reheating to get that creamy consistency back.

Freezing

Freezing isn’t my go-to for this recipe because the fresh lime and cilantro flavors can dull, and noodles might get mushy. If you want to freeze portions, try freezing the sauce separately and mix fresh noodles when ready to eat.

Reheating

Reheat gently on the stovetop over low heat, stirring often to prevent sticking. Adding a bit of water or lime juice enlivens the sauce, making it taste like freshly made.

FAQs

Can I make this Vegan Cilantro Lime Noodles Recipe without cashews?

Yes! If you have a nut allergy, soaked sunflower seeds or even silken tofu can substitute for cashews to keep the sauce creamy, though the flavor will shift slightly. Just ensure your blender can handle whichever option you pick for smoothness.
Are shirataki noodles necessary or can I use regular pasta?

Shirataki noodles keep the dish light and low-calorie with a unique texture, but thin rice noodles or even whole wheat spaghetti work perfectly if you prefer. Just adjust cooking times accordingly!
How long do leftovers keep in the fridge?

Stored in an airtight container, leftovers stay fresh for up to 3 days. Stir well when reheating as the sauce tends to thicken.
Can I make the sauce ahead of time?

Absolutely! Making the sauce a day ahead lets the flavors meld beautifully. Keep it refrigerated in a sealed container and give it a good stir before tossing with noodles.

Final Thoughts

This Vegan Cilantro Lime Noodles Recipe has become a staple in my kitchen thanks to its speedy prep and fresh, satisfying flavor. It hits that perfect spot when you want comfort food that’s bright and nourishing. I hope you’ll give this recipe a go—it’s one of those simple dishes that feels like a special treat every time. Cooking it feels like a fun little kitchen adventure, and eating it is always a joy. Seriously, make it soon and enjoy every bite!